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Overview

Around the World in 80 Dinners: The Ultimate Culinary Adventure by Bill Jamison, Cheryl Alters Jamison

Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining, on a gastronomic tour around the world

After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles.

Among their stops were:

BaliWhere they celebrated a second honeymoon in Ubud and encountered a rogue monkey

AustraliaWhere they found the world's best breakfast sandwich and visited family-owned wineries

ThailandWhere they took a wild ride on an elephant in an enormous forest reserve

IndiaWhere they found themselves in the midst of Diwali, the Festival of Lights

ChinaWhere they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks

South AfricaWhere they went on a safari among rhinos, giraffes, and very hungry lions

BrazilWhere they soaked in the sun and Creole flavors of the coastal town of Salvador

Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.

Product Details

About the Author

Cheryl and Bill Jamison are the authors of more than a dozen cookbooks and travel guides. They appear regularly on television, and are frequent contributors to publications, including Cooking Light and Bon Appétit. They live just outside of Santa Fe, New Mexico.

Cheryl and Bill Jamison are the authors of more than a dozen cookbooks and travel guides. They appear regularly on television, and are frequent contributors to publications, including Cooking Light and Bon Appétit. They live just outside of Santa Fe, New Mexico.

Editorial Reviews

The Jamisons, authors of over a dozen cookbooks and travel guides including four James Beard Award-winning titles, have a background so ideally suited to producing this book that it's a wonder it took them 20 years. Part guidebook, part memoir, and part cookbook, it features a narrative that flows along like a conversation with extremely well-traveled friends. The effort put into organizing this trip of a lifetime is impressive, and the authors' stories are peppered with tidbits of wisdom, such as how to maintain a low profile by using Canadian-flag luggage tags. The reader joins the authors on a culinary tour through ten countries in three months. Each chapter closes with a list of key restaurants, hotels, and resources and a recipe that represents the country. But after a chapter full of vivid descriptions of outstanding and often unusual meals, readers will frequently wish there were more. Highly recommended for all public and academic libraries.Rosemarie Lewis